Unit 6 - Lesson 2 - Whisky Aging Flashcards
What happens to whisky after distillation before bottling?
Maturation and blending
Challenge for aged whisky?
Predicting future demand and then determining the size of the warehouse given future blending
Distilleries aged barrels based on what factors:
The type and make of new make spirit, (grain, malt, rye, bourbon, peated or non-peated malt etc.).
The type of cask it will be matured in.
The treatment of the cask it will be matured in.
The spirit age required (either by legislation or by product labelling).
The market’s predicted volume of future sales.
What is a wood policy?
Make
Type and
Treatment of wood
Why is Wood Policy important?
Making sure product is consistent
What wood are most casts made from?
Oak
Minimum age for Scotch Whisky
3 years in oak
Not exceeding 700 L
Scotch Whisky Reds 2009
Irish Whiskey aging?
Wood for 3 years
Irish Whisky Act 1980
American whiskey
No Minimum
Bourbon 2 years new oak & maturation in county were made
5.22 Code of. Fed Regs
How old are water tight barrels?
300-400 BC but holding liquor is new
Are new casks used for whisky?
Pretty much only in Bourbon
Where do the majority of barrels for whisky come from
Used bourbon, port, wine, brandy and sherry barrels
How often can barrels be used?
Several time before they lose ability to help maturation
Name some barrels and size
Butt 700L Hogshead - 250 L American Standard - 191L Puncheon Barrel - 550L Dumpy Puncheon - 463L Port Pipe - 650L Barrique - 225L Quarter Cask - 50L Firkin 40L
What happens during inspection before final filling?
- All Barrels are reviewed for broken/damaged staves
- Looks for Insets in a cask that accelerate maturation (not good)
- Nosing - smell for off-odors
- Then off to filling station - often tanked for off site filing
What type of water is used to dilute?
Demineralize water
Maturation strength of whisky
60-68% ABV
How do large distillers operate?
With centralized filling and warehouse activities
Key principle in filling barrels
Do not overfill in order to avoid loss of alcohol.
How are casks marked?
Fill strength
Historically - strength, volume, and date sencilled on the end of the wood (Now barcodes)
What are the 3 main warehousing facilities
- Dunnage House - Scotch/Irish
- Racked warehouse
- Palletized warehouse
How much does the weather/climate impact whisky?
How much does the weather/climate impact whisky?
Big impact more cold and humid more ABV lost
Hot and dry water loss
How do spirits gain color?
Either from additive eg caramel if allowed
or
from the wood
What controls for temp management in a warehouse?
No controls summer and winters are fairly close
What is the blenders job?
- Controls products and maturing
- Sets Wood Policy
3, Carries our regular assessments of the maturing inventory
Why blend?
To produce a consistent product
What is the dynamic model?
Taking it year-to-year predicting usage, storage, belding etc goal to create a consistent product
Describe the Blending Process
- Id casks
- Select for “Dropping List” eg removal from warehouse
- Consolidate and asses for quality
- Liquid pumped from Casks into stainless Trough filtered if necessary
- Update the books - removing original barrels
- Empties go for refill or repair
Scotch Whisky Regs 2008
- Oak Cask Maturation
- <700L
- > 3 years
- Retain color, taste of original
- No other substance except water and caramel
What is marrying?
Blending whisky and then letting the “rest” for a specific time to integrate
Most large producers DO NOT do this
What is the pre-maturation treatment for all Tennessee whiskeys?
filtered through maple charcoal chips, before casks
